Ingredients 3 bell peppers chopped into small pieces (1 green, 1 yellow, 1 red if possible) 1 zucchini sliced (quarter each slice) 1 eggplant chopped into small cubes 7 ounces mushrooms chopped into small pieces (4 medium oyster mushrooms) 9 ounces cherry tomatoes halved We Olive EVOO or cooking 10.5 ounces penne pasta dried 2/3 cup pesto Bella Cucina Porcini & Parmesan Pesto 4 tablespoons Greek yogurt optional – for a little creaminess! For sprinkling… read more
Ingredients: 2-3 ripe but firm pears juice of 1/2 lemon 4 cups arugula or other baby lettuce 4 Tbsp walnuts 4-8 Tbsp crumbled blue cheese or gorgonzola cheese For Dressing: 1 tsp dijon mustard 3 Tbsp walnuts 3 Tbsp We Olive Artisan Peach White Balsamic Vinegar 1/2 cup walnut oil salt and black pepper to taste Directions: To make the dressing put the mustard, walnuts, and vinegar in a small… read more
INGREDIENTS 2 tablespoons freshly squeezed lime juice (from 1 lime) 2 tablespoons soy sauce 2 teaspoons rice vinegar 2 teaspoons honey 1 teaspoon finely grated peeled fresh ginger 1 clove garlic, grated 1/4 cup creamy peanut butter 3 tablespoons Extra Virgin Olive Oil 1 tablespoon We Olive Fresh Garlic 2 teaspoons Asian sesame oil Red pepper flakes DIRECTIONS Make a flavorful vinaigrette. Place the lime juice, tamari or soy… read more
Ingredients 2 (15-oz.) cans no-salt-added chickpeas, drained, liquid reserved 5 garlic cloves, minced 1/3 cup tahini 1 Tbsp. We Olive Organic Meyer Lemon Olive Oil 5 Tbsp. freshly squeezed lemon juice 2 Tbsp. reserved chickpea liquid 1 Tbsp. Extra Virgin Olive Oil Salt to taste Paprika or parsley sprigs for garnish, optional Instructions Place ingredients, except for… read more
With red peppers, blue tortilla chips, and this yummy dip you can make your own American Flag appetizer! Ingredients: 8 cloves garlic, very finely minced 2 tbsp We Olive EVOO ¾ cup sliced pickled jalapenos, drained 4 oz extra-sharp white Cheddar cheese, coarsely grated 1 (8 oz) pkg cream cheese, softened 1 (32 oz) container… read more
Ingredients: 1/2 cup Greek yogurt 1/2 cup chopped dill pickles 1 tablespoon We Olive Extra Virgin Olive Oil 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1 tablespoon pickle juice 1 teaspoon lemon juice 1 tablespoon fresh chopped dill Directions: Place all ingredients into a medium bowl and mix to combine Store in the refrigerator in an airtight container up to 3… read more
Ingredients: 3 cups packed fresh basil 2/3 cup We Olive Extra Virgin Olive Oil 1/2 cup pine nuts, toasted until golden and cooled 2/3 cup grated Parmesan cheese 2-3 cloves garlic, minced Salt and pepper to taste Directions: In a food processor or blender, combine basil and about 2 tablespoons of the extra virgin olive… read more
Ingredients: 2 cups roasted beets (2–3 small-medium beets) 8 cloves roasted garlic 1/2 cup fresh parsley 1/2 cup fresh basil 1/2 cup raw walnuts, whole or chopped 1/4 teaspoon salt Freshly ground pepper, to your liking 1 tablespoon lemon juice 1 tablespoon honey, agave, or maple syrup (optional but recommended) 4 tablespoons We Olive Extra Virgin Olive Oil 1 tablespoon water Directions: In… read more
Grab your tomatoes, cucumbers, onions, peppers, and feta for a refreshing Summer Veggie Salad. Sure to satisfy your appetite and leave you feeling cooled off, this is the perfect post-sunshine meal! Ingredients Dressing 2 tablespoons We Olive Extra Virgin Olive Oil ¼ cup fresh parsley 1 tsp lemon juice ½ tsp oregano ½ tsp honey… read more
Ingredients 4 tablespoons We Olive Extra Virgin Olive Oil ¾ cup of chopped red onion ½ We Olive Balsamic Vinegar 3 heads romaine lettuce, cut in ½ lengthwise ½ cup of crumbled blue cheese Freshly ground black pepper Directions Preheat the grill to high heat Heat 1 tablespoon of We Olive Extra Virgin Olive Oil… read more
